Chocolate and mint. The best combo there is.
Well, one of the best. I have lots of favourites. Just a few weeks ago I claimed lemon and cranberry was the best combo, and this couldn’t be more different. Yet it’s still the best.
I’m okay with having many favourites in the food world. That just means more options.
Chocolate mint is a pretty fantastic choice for dessert though. These baked chocolate mint doughnuts were amazing.
Dense chocolate cake doughnuts with minty green frosting and chocolate sprinkles – what else can that be other than amazing?
Now, obviously you don’t have to make your icing green. It’s just food colouring. It’s not necessary. But for some reason mint flavoured food just looks better when it’s green.
I feel like that shouldn’t be the case. It shouldn’t have to be green to taste right, but there you go. I needed it to be green.
If you’re less crazy then me, you could leave it white. I’m sure it’ll still taste just as good. (Maybe?)
We loved these doughnuts. I made them twice in one week they were so good. And they were just so easy to make – a couple bowls and a whisk is all you need to make these beauties.
And a doughnut pan. They won’t look like doughnuts if you don’t have one of those. Although they’d probably still taste just as good made in a mini muffin tin.
My husband told me they looked like doughnuts from The Simpsons. I’m not totally sure what that means, but I’m going to take it as a compliment.
I think he was referring to the green icing? Whatever. They taste good. That’s all that matters.
You should probably make them. Because chocolate mint doughnuts are amazing. Even if you don’t make them green.
Baked Chocolate Mint Doughnuts Recipe
- 1 All-Purpose Flour
- 0.5 Brown Sugar lightly packed
- 0.25 Unsweetened Cocoa Powder I use Dutch process
- 0.5 Salt
- 0.5 Baking Powder
- 0.5 Baking Soda
- 1 Egg
- 0.5 Sour Cream
- 0.25 Oil
- 2 Milk
- 0.5 Pure Vanilla Extract
- 1 Powdered Sugar
- 2 Milk
- 0.5 Peppermint Extract
- 2 Green Food Coloring optional
- Preheat the oven to 375°F. Lightly spray a doughnut tin with cooking spray and set aside.
- In a large bowl, whisk together the flour, brown sugar, cocoa powder, salt, baking powder and baking soda until well combined.
- In another bowl, whisk together the egg, sour cream, oil, milk and vanilla until smooth and well combined.
- Add this mixture to the dry ingredients and stir until just combined. The batter will be quite thick.
- Spoon or pipe the batter into the prepared doughnut tin and bake for 8-10 minutes or until the doughnuts spring back when lightly pressed.
- Let them cool for 5 minutes in the tin and then turn them out onto a cooling rack to cool completely.
- Prepare the glaze by whisking together the powdered sugar, milk, peppermint extract and food coloring (if using) until smooth and well combined.
- Start with 2 tablespoons of milk and add a bit more if needed to thin it to the desired consistency.
- Dip the doughnuts into the glaze and add sprinkles if you like. Let the glaze set before serving.